Advances in dairy Research
Open Access

Abstract

A Pocket-sized Mid-infrared Emitter Improves Shelf-life, Sensory Qualities and Health Benefits of Dairy Products

T Umakanthan

Dairy products are highly perishable and holistic nutritional food; extension of their shelf-life is mandatory. Many methods such as the use of heat treatment, preservatives, acidifiers and emulsifiers, ultraviolet irradiation and combination of such methods are in use [1]. These methods affect the natural aroma and sensory attributes of dairy products and also possess cumulative poisoning effect, especially to the babies, children and elders [2-5]. Stringent food safety act in future has adversity on the survival of commercial dairy industry unless an affordable technology is evolved.

Published Date: 2024-02-19; Received Date: 2024-01-18